BRISKET SUPPER WITH MUSHROOM-SAGE POLENTA
Provided by Rachael Ray : Food Network
Time 4h45m
Yield Serves 4 plus 1 1/2 pounds reserved meat for a second meal
Number Of Ingredients 20
Steps:
- Preheat the oven to 350 degrees F.
- Season the meat liberally with salt and pepper. Add a couple of tablespoons olive oil to a large Dutch oven, a couple of turns of the pan, and heat over medium-high heat. Add the meat and brown all over, 10 to 12 minutes. Remove the meat from the pan and drain off meat fat if any accumulates. Add another turn or 2 of the pan with extra-virgin olive oil. Add onions, garlic, bay and season with salt and pepper, cook to tender 8 to 10 minutes, add in a few pinches cloves and stir in the tomato paste 1 minute. Next stir in the wine and deglaze the pan, then add the stock and canned diced tomatoes and stir to combine. Settle the meat back into the pot and cover. Bake 1 1/2 hours, then uncover and bake 1 hour to reduce the liquids, then place the cover back on and cook until very tender, 1 1/2 hours more.
- Remove the brisket to the carving board and cover with foil to keep warm.
- Reduce the sauce a few minutes, simmering gently, uncovered to thicken a bit.
- Heat 3 tablespoons extra-virgin olive oil over medium-high heat and add garlic and mushrooms, cooking until very tender, season with salt and pepper and stir in sage. Bring the stock-milk mixture to a boil in a saucepot and add the polenta. Whisk the polenta 2 to 3 minutes until it pulls away from the side of the pot. Add the butter, if using and fold in mushrooms.
- Slice the brisket and serve with sauce over polenta with mushrooms. Cool half of the brisket and store for later in the week. Scatter a few bitter greens over the top for an optional garnish.
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Aicha Breton
[email protected]I'm not usually a fan of leftovers, but this brisket supper is even better the next day. The flavors have a chance to meld together, and the meat is even more tender.
Kim Somi
[email protected]This recipe is a must-try for any fan of comfort food. The brisket is fall-apart tender, and the polenta is creamy and cheesy. It's the perfect meal for a cold winter night.
Adam Arias
[email protected]I highly recommend this recipe to anyone who loves brisket or polenta. It's a delicious and memorable dish that you'll want to make again and again.
Mushtak Mustak22
[email protected]This recipe is a great way to show off your culinary skills. It's a bit more challenging than some other recipes, but it's worth the effort.
Unique Simon
[email protected]I've been making this recipe for years, and it never fails to impress. It's a classic dish that everyone loves.
Nokib Mahmud
[email protected]I'm always looking for new brisket recipes, and this one is definitely a keeper. It's easy to make, and the results are always delicious.
Janeika Davenport
[email protected]I served this dish with a side of roasted vegetables, and it was a perfect meal. The flavors all worked together beautifully.
NOUMAN Only
[email protected]I made this recipe in my slow cooker, and it turned out just as well as if I had cooked it in the oven. It's a great way to save time on a busy weeknight.
Leighton Johnson
[email protected]The polenta was the perfect side dish for the brisket. It was creamy and flavorful, and it soaked up the delicious juices from the meat.
Chris Opio
[email protected]I'm not a big fan of mushrooms, but I loved them in this dish. They added a rich, earthy flavor that complemented the beef perfectly.
Sudip Bohara
[email protected]This recipe is a bit pricey, but it's worth the splurge for a special occasion. The combination of flavors is incredible, and the presentation is beautiful.
Tofeeque Ahmed
[email protected]I love how versatile this recipe is. I've made it with different cuts of beef and different vegetables, and it always turns out great. It's a great way to use up leftovers, too.
Logan Reid
[email protected]I'm not a very experienced cook, but I was able to follow this recipe easily. The instructions were clear and concise, and the end result was a delicious meal that I was proud to serve to my family.
Djpureboy ismail
[email protected]I made this recipe for a dinner party, and it was a huge success. Everyone raved about how tender the brisket was and how well it paired with the polenta.
Israa Mostafa
[email protected]This recipe was a little more time-consuming than I expected, but it was worth it. The end result was a delicious and hearty meal that my whole family enjoyed.
Sagar Hussain
[email protected]I'm not usually a fan of brisket, but this recipe changed my mind. The meat was so tender and juicy, and the flavors were amazing. I'll definitely be making this again.
knine mog
[email protected]I've made this recipe several times now, and it always turns out perfectly. The brisket is always fall-apart tender, and the polenta is the perfect accompaniment.
Astra Noriega
[email protected]This brisket supper was a hit with my family! The meat was incredibly tender and flavorful, and the polenta was creamy and savory. I especially loved the mushroom and sage combination.